Saturday, April 30, 2011
Sake Steamed Fish 酒蒸し魚
Being married to a fishmonger we often have seafood for dinner. Our preferred way of eating fresh seafood is sashimi, simply sliced and served with some soy sauce and wasabi, or ponzu and some yuzu kosho. However, we don't always have the luxury of having sushi-quality seafood.
A quick and easy recipe that is not only delicious but also healthful is steaming fish in sake. I take a small plate and on it put a piece of fish, shiitake mushroom, carrots, some greens (bok choy or spinach), sliced ginger, and a piece of tofu. Drizzle the plate with some Japanese sake and some salt. Put in the steamer and cook until the fish is cooked through, which will vary depending on the thickness of the fish.
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